So I sometimes mash overnight and brew early in the morning, it usually comes out well in that it makes some very light highly fermentable beers. When I mash overnight I usually do it for about 6 hours while I sleep and brew first thing, but some stuff came up and it wound up mashing for about 12 hours.

I set up my mash tun at about 2:30am with 14lbs of 2 row and 3lbs of flaked rice, I was planning on brewing at 9 or 10 but didn't get to brewing till about 2:00. I mashed in at 155 and by 1:00 the next day the mash was down to 140. I know this wort is going to be exceptionally fermentable and very light, so while boiling I added 8oz of maltodextrine to the 10 gallon batch to make up for what was lost.

I don't know if the beer is going to turn out to be any good, but I'm still letting it go for now. I have made some almost millerlite like beers overnight mashing before... this might turn out like a michalob ultra though...

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Quote:

Originally Posted by quixotic

The true definition of an addiction: not stopping even when a dog is having his way with you.:D

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It should be mentioned that you want to cool it if you wish to avoid Lacto action. The ideal range is around 120-130 F° iirc. Lactobacillus is ever present on malts (in varying amounts), all you need to de as a brewer is give it warmth (without overdoing it) and hold it warm for about 18 to 24 hours.

12 hours is not really enough time from what I have experienced to get a seriously sour beer. It's possibly you could have some minor reduction in pH, but most likely nothing severe. Like you said, You'll probably end up with a drier beer than you were planning. I have done an overnight mash before and it was certainly drinkeable. Dry, but drinkeable.

__________________Event Horizon ~ A tribute to the miracle of fermentation.

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Oh and I'm actually going to try and make a real light beer so my brother will like home brew. He only drinks Bud Light. So an all night mash seems interesting. Plus maybe ill throw a little amylase enzyme or beano in when I pitch the yeast.

Well, this beer is fermenting, it took off like a madman, and is still going strong. It smells like beer and hopefully won't have any sour notes from the overnight mash, but it is still to early in the fermentation process to tell. I made it Sunday, and 6 days of fermenting and it is still going farly well, there must be some good eats in that carboy...

__________________
No matter how rich you are, you can still only drink 16 or 17 liters of beer a day.

Quote:

Originally Posted by quixotic

The true definition of an addiction: not stopping even when a dog is having his way with you.:D

Actually, if you had gotten infected and it soured enough to notice in the final product you'd notice it ahead of time. I am guessing that if you didn't smell the soured funk when you lautered that you'll be A-OK in that dept.

__________________Event Horizon ~ A tribute to the miracle of fermentation.